Continue reading "FEZANA Journal Joys of Retiring in North America."

Ingredients

2 Sticks of unsalted butter
1 pot (thick bottom)
Strainer
Jar for storing

Method

1. Heat the butter in the pot on very low heat.
2. Wait till the foam, fat and salt floats on top.
3. Immediately strain into your jar.
4. Cool completely

Every time one buys a new Kushti, one wonders on the question : “How long does one need to buy?”

A Kushti is measured on a Gaj basis; a Gaj being approx. 27″ long.

Kushti are sold on Gaj + quarter, half and three-fourth lengths..

It is mentioned that besides the 3 rounds on ones waist, one should add an extra 10 inches to allow for : Looseness around the waist.

The front and back knots, The 2 Laris and for Shrinkage over a period of time, on account of regular washing.

So how long Kushti does one need to buy?

The formula :

[Waist length in inches x 3 +10] divided by 27. .

Kushti Ready reckoner :

Waist 18″
Kushti length 2.4 Gaj

Waist 20″
Kushti length 2.6 Gaj

Waist 24″
Kushti length 3.0 Gaj

Waist 28″
Kushti length 3.5 Gaj

Waist 32″
Kushti length 3.9 Gaj

Waist 36″
Kushti length 4.4 Gaj

Waist 40″
Kushti length 4.8 Gaj

Waist 44″
Kushti length 5.3 Gaj

Waist 48″
Kushti length 5.7 Gaj

Waist 52″
Kushti length 6.1 Gaj

Waist 56″
Kushti length 6.6 Gaj

Waist 60″
Kushti length 7.0 Gaj

Yazdaan Panah Baad! (May Ahura Mazda always keep you in His protection)..

by Shirin Engineer

Ingredients:

I pound Mutton (Goat meat) (if Goat meat is not available then Lamb or Beef can be substituted)

2 potatoes (unpeeled) washed and cut into roughly 1 – 2 inch pieces.

2 cups of Basmati Rice

I medium red Onion

I bunch of cilantro destemmed and cleaned

1 bunch of Dill (suva ni bhaji), with the thick stems removed and cleaned

6 curry leaves

4 large garlic cloves

1 tablespoon of adu lasan (ginger garlic paste)

4 green Thai Chilies

6 cloves

6 cardamom

6 black peppercorns

¼ whole nutmeg

½ stick of cinnamon

2 tablespoons of Coconut oil (if coconut oil is not available, you can substitute with any vegetable oil).

Salt to taste

Method:

Grind the cloves, cardamom, peppercorn, nutmeg and cinnamon in a coffee grinder to a fine powder.

Grind the onion, cilantro, dill, garlic, Thai chilies, into a fine paste in a food processor.

Heat coconut oil in a pressure cooker, add the curry leaves and powdered spices to it and brown for about a minute. Add mutton and brown the meat. Add adu lasan, potatoes, salt and just enough water to prevent burning of the ingredients and cook for 30 minutes or longer till the meat is fully cooked.

In a thick bottomed pot boil Basmati rice for about 10 minutes in water and salt, drain the rice rinse with cold water, and add the cooked meat and potato from pressure cooker and cook on low flame for about 15 minutes covered with a kitchen towel stretched under the lid to absorb the extra moisture.  Serve hot with chopped cilantro as garnish. Enjoy

Shrimp Patio

Ingredients

3 Onions finely chopped
2 lbs Prawns or Shrimp
3 Green chilles finely chopped
2 tsp Garlic finely minced
1 bunch Kotmir ( coriander leaves)
1 tsp Haldi ( tumeric) powder
1 tsp red chilli powder
1 tsp Cumin seeds
1 tsp dhanya powder
2 inch piece of Jaggery
5 Tomatoes finely chopped
1 tsp Salt 

Method
1. Marinate the prawns with salt and haldi. Keep it aside.

1. Now in a pan add oil when hot add  jeera seeds. Bring to a crackle and  add onions,  garlic and fry till little brown.

2. Now add jaggery and green chillies. when the jaggery melts add tomatoes.

3. Suate and make it all soft, then add red chili powder, haldi, dhanya and  salt.. When the masala is cooked well add the prawns

4. If you wish, add water but its not needed.

5. When prawns are cooked garnish with coriander leaves.

Khatto Meetho Prawns Patio is ready.   Serve with Dhan dar.

See Related Video

 EBook “Kindle Countdown Promotion” from January 16th 2017 to January 23rd, 2017 

Authored by Rita Kapadia

Written for today’s generation of cooks and food enthusiasts, the cookbook “Parsi Cuisine Manna of the 21st Century” provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine of India.

The book’s full color photographs, 200 Recipes and 239 pages are intertwined with descriptions of ancient and modern Parsi ceremonies, poetry, folktales, travelogue excerpts and anecdotes.

Product Details

by  Jennifer Mascarenhas

Few of my friends went to Sodabottleopenerwala and relished the Parsi cuisine there! While talking to me, their demand arose for home cooked versions of the restaurant dishes!

So, on a recent potluck lunch, I made Parsi Berry Pulao and teamed it with some parsi ‘ kachumber’ on the side.

Mumbaikars who’ve been to Britannia Cafe at Ballard Estate can’t forget this…It’s the one and only Berry Pulao that has no match elsewhere. I love Parsi cuisine because of two things, the lavish use of dry fruits and the dishes are just mildly spicy.

Parsi Berry Pulao was an instant hit in a family and also in my friends circle ! I have made the vegetarian version today, but you team it with chicken or mutton as well.

Ahhh !! Berry pulao. The thought of the soft fluffy rice and the tartness of the berries is enough to make my mouth water. I used a mix and match of 3-4 different family recipes and here’s what I came up with… this Persian Recipe will definitely impress all of you !!

Ingredients:

2 cups basmati rice

1 cup soya mini nuggets (You can also use chicken/mutton instead of soya)

1 cup fried onions

½ cup green peas

1 carrot (diced)

5 large onions (sliced)

3 mushrooms (sliced)

2 large potatoes (diced)

½ cup mixed berries ( I have used rainsins, blackberries and cranberries)

2 garlic cloves (minced)

½ inch ginger ( grated)

8-10 Almonds ( sliced)

2 green chillies ( finely chopped)

2 tsp sugar

3 tbsp ghee

2 sticks cinnamon

1 tsp cumin seeds

½ tsp red chilli powder

1 tsp coriander powder

Salt to taste

Instructions:

Wash the rice well and soak it in water for around 30 minutes before cooking.

Slice 3 large onions and deep fry them on low heat till they are well caramalized and turn crispy. This is one of key ingredient in making this aromatic pulao.

Heat the ghee in a deep thick bottomed dish.  Once it is heated, add the cumin seeds and let it sputter on low heat.

Add the ginger and garlic and fry

Add the green chillies. Fry

Now, add the 2 sliced onions and fry till the onions have slightly caramelized

Next, add the potatoes and cook on low heat till the potatoes are cooked.

Now, add the diced carrots and let it cook for around 3 minutes.

Keep this mixture aside.

In the same dish, caramelize the sugar on low heat.

Add the rice and the remaining ingredients and mix well.

Add the potato mixture that you had kept aside to the rice as well.

Give it all a good stir. Cover the pan and let the rice cook on medium – low heat till well done.

Garnish the pulao with the fried onions and the sliced almonds. Mix well.

Switch off the heat and leave it covered for around 20 minutes before serving.

Enjoy this pulao with some Parsi ‘ kachumber’ on the side !! Totally Yummilicious !!

by Bisma Tirbizi

Nostalgia is a beautiful thing — it comes with editing, and our brain selectively remembers only the very wonderful. One memory I cherish is the legendary coffee cake from the famed Bombay Bakery in Hyderabad.

Abu was a marketing executive at a German multinational, the times were the glorious ’70s and ’80s, and every trip to the Hyderabad depot (a few times a month) meant the coming home of the coffee cake, followed by Ami’s exclamation, ‘Let them eat cake,’ in imitation of the famous words by Marie Antoinette.

The Bombay Bakery is over 100 years old and was the brainchild of Pahlaj Rai and his Swiss wife who famously sold bakery delights out of her home. The bakery was named after the city by the sea, Bombay. Pahlaj Rai is believed to have enjoyed the aura of the wonderfully cosmopolitan city and decided to name his bakery after it.

Or is there a deeper connection?

Also read: Bombay Bakery —100 years and going strong

My research led me in many directions, but I did connect the dots somewhat, throwing in my experience of cake tasting and knowledge of the history and similarities of cake making in cities like Bombay, Karachi and Hyderabad, all cities belonging to the wonderful province of Sindh.

The book Darjeeling: The Colourful History and Precarious Fate of the World’s Greatest Tea by Jeff Koehler says the following:

“In gardens of hill stations during the summer social season, and in the sunny winter down on the plains, tea was served along with sweets – tiffin cake, dholi buns, Bombay golden cake and Gymkhana cake.”

Reading the same led me to research on Bombay golden cakes, which led me to the fact that the Parsis of Bombay have been baking cakes for the longest time, as have the Parsis of Karachi. Armeen’s and Mrs. Mistrey’s cakes were the rage of the ’80s and ’90s in Karachi, not to mention the Persian Bakery in Saddar, Karachi.

This led me to research Persian and Parsi cookbooks. I came across the name of an exotic one named Vividh Vani, (click here to download) published in the year 1903, before the opening of the Bombay Bakery. Dan Sheffield, a lecturer at the Dept. of Near Eastern Studies at the Princeton University, U.S, says about the book:

“By this time the Bombay Parsi cuisine had already been Anglicized. The book, which is around 1500 pages, has recipes for 57 varieties of cakes, ranging from coffee cake and cherry cakes to things with exotic names like cake Napoleon, Chantilly cake and Bakar Khani, etc.”

Vividh Vani narrates other interesting stories leading me to my next conjecture. It says the following:

“The second spate of Irani Zoroastrians that fled from the Islamic Qajar regime were mainly bakers, sweet makers and café owners.”

So perhaps it was the delicious baking of Parsi experts in early 20th century Bombay that inspired Pahlaj Rai to name his bakery Bombay Bakery, and maybe the coffee cake is inspired from Bombay baking and is a twist on the coffee cake recipe from Vividh Vani.

When it was time for me to try my luck at baking, I stumbled upon a recipe online. Needless to say it was a slice of heaven from the past. However, the sugar I used for icing was turbinado sugar. It tastes just like white sugar but is brown in colour. So the colour of my icing was a tad darker but the taste was just the same. This heavenly slice of cake took me to the sweetest time of my life, its aroma, taste, texture, presentation was as I remember, and here it is, from my kitchen to yours.

Cake ingredients

7 oz. flour

4 eggs

1 ½ tsp. vanilla essence

1 cup castor sugar

2 tsp. baking powder

8 oz. butter

Method

1) Cream butter and sugar with a cake beater.

2) Sift flour and baking powder, adding 1 tbsp. of the dry mixture and 1 egg into sugar/butter and beating it using cake mixer until all four eggs and vanilla essence are added.

3) Add remaining dry mixture and mix with spatula.

4) Divide batter into two 8-inch cake pans and bake in a pre-heated oven (350 degrees F. or 180 degrees C.) for 20 to 22 minutes.

5) Cool completely on wire rack and ice.

Icing

1) In a pan, melt 6 oz. butter and ¾ cup white granulated sugar. Set aside to cool.

2) Add 3 beaten eggs to butter and sugar and cook on lowest heat until sugar dissolves and icing has thickened. Set aside to cool.

3) Once cool, add 1 tbsp. coffee (dissolved in 1 tbsp, water) to icing.

4) After setting the icing in the fridge for 20 minutes. ice one cake, then top with the second cake and ice it on top and all around. Set in the fridge for 20 minutes.

Your cake is ready for devouring and sharing!

As FEZANA enters its 30th anniversary, and migrants grow roots in the North American continent and establish a unique new identity for themselves in our new western Zarathushti diaspora, traditions are forming.

Harkening back to our countries of origin, to celebrate the New Year and the coming of Spring on March 21st (Jamshedi Navroz) we are suggesting that we tell our friends and neighbors who we are by sharing a snippet of our culture, and reviving the tradition of giving them a gift of ‘mithu mohnu’ – any sweet dish.

HOW WE CAN PARTICIPATE

We suggest we make something sweet (shirini) for six or more of our neighbors, gift-wrap it nicely, include a little write up (available from us upon request) in your gift box/plate/basket and deliver it personally to them on or the day before Jamshedi Navroz.

Suggestions for ‘mithoo mohnu’ include: khatai, ravo, badam pak, sev, dahi, mava cake, kumas, parsi custard, mava ni boi, dar ni pori, badam-ni-boi , jalebi, rabri, or any other traditional sweet dish. Iranian traditions for NowRuz, include shirini (sweets) and nuts, for the Haft Sheen table: Komach Sen , Ghahveh Badam, Aajeel , Nan-nokhodchi, Baghlava , Noghol, Noon- Berenji, Toot (mulberry marzipan —see photo at left), Sohan Asli , Louz (1). If you don’t like to cook feel free to order it. Just ensure it is good stuff and authentic.

Try to chat about this project with your friends. It does not have to cost you the moon, the idea really is to share this simple tradition with your neighbors.

We got an email from Vera Springett sharing her idea of what she plans to do for her ”care and share”.

Vera says: “I’ll be making ravo and putting it in mason jars for the neighbors. Each mason jar will contain layers of ravo, then a mix of fried almonds and golden raisins, and so on till the top. I think it will look pretty and make it fun to eat. Maybe I’ll provide a spoon too. Let’s see. I’ll tie the write-up around the lid.”

For shipping to addresses in the USA, you may wish to consider ordering ‘badam-ni-boi’ (fish-shaped almond-marzipan) from Roshan Rivetna of Chicago area (RRRivetna@aol.com, 630-340 8272).

For shipping to addresses in Canada, please contact: Niloufer Mavalvala of Greater Toronto Area, Author and Founder, http://www.NiloufersKitchen.com, niloufer.mavalvala@gmail.com, M: +1 416 301 9959

We would love to hear back from you, particularly from the Zarathushtis from Iran who are an integral part of the North American diaspora, with creative ideas and suggestions as we travel together on this fun journey and celebrate life.

With all good wishes for Sadeh!

Behram Pastakia

Information Receiving and Dissemination Committee of FEZANA

http://www.fezana.org

(1) Reference:

Traditional Zarathushti Recipe Book from Iran,

shared with participants of the North American Zoroastrian Congress, Rye, New York

Coordinator: Shireen Khosravi, President, Iranian Zoroastrian Association, New York.

My favorite – Pink colored ravo to rave for! Or a traditional white ravo with fried raisins and almonds!

by Rita Kapadia

Sweet, Sweet Semolina – Ravo

Ingredients:

•       1 liter of pasteurized cold milk.
•       4 tbsp of Ravo (semolina or suji)
•       4 tbsp (equal quantity ratio to ravo) of sugar
•       4 oz of Ghee (or 1/2 stick of unsalted butter)
•       1 Egg
•       1/2 cup water
•       2-3 drops of Vanilla or Rose essence
•       Pinch of red color to get pink colored ravo to rave for!
•       ½ tsp of cardamom and/or nutmeg powder
•       1/2 cup mix Slivered and blanched Almonds, Pistachios, Cashews
•       Raisins to taste
•       2 tsp Charoli nuts (optional)

Method:

1. In a non-stick pot, on very low heat  fry the ravo in ghee till it releases aroma and is fried to a crisp beaded state.
2. Add the cold milk, sugar, essence and bring to a slow boil. Stir all the time.
3. Beat one full egg and add 3 tsp milk to it, add this to the ravo slowly beating all the time.
4. When it starts to boil, lower the flame to full simmer and keep stirring continuously without letting up. In about 10-15 minutes it should be done. Remember to allow it to remain fluid and flowing when you shut the flame and not to overcook it or allow it to reach a level of being too thick and congealed, as upon cooling, it will get dry and more thick!
5. Add some milk or water if you find it has got extra thick and mix it while it is still hot and steaming.
6. In a different small pan fry the soaked raisins, almonds, cashews and charoli in  4 tsp Ghee for just about 3-4 minutes to golden brown color.
7. Garnish the Ravo to cover the top surface all around.
8. Serve hot with Mitthu Dah (Sweet Yogurt)

Garnish:

• A few (4-5) pink or red rose petals (optional but extremely delightful in for added flavor and final appearance.
• ½ tsp powdered green elaichi (cardamom)
• ½ tsp grated or powdered jaiphal (nutmeg)
• Rose pink color (optional)
• Wash, clean and soak in a glass bowl dried raisins say about 2-3 tbsp and as per requirement – broken cashews, blanched and thinly slivered almonds and charoli. Fry on low heat in butter or ghee to a glden brown color. Garnish on top of Ravo just before serving.

 This is a sample recipe from our cookbooks

by Dr. Anu Saini

Tukmaria seeds are highly nutritious and are very low in calories. They have more protein content than chia seeds and have lower calories making them the Asian super food. Tukmaria seeds have high fiber and mucilage, which helps in lowering constipation by promoting bowel movement, induce satiety, detoxify by reducing the assimilation in the gut and helps in weight loss by slow conversion of starch into blood sugar.
Tukmaria Seeds are very high in medicinal value and consuming them, one can get rid of some common yet painful diseases like diarrhea, weight gain and many others. They can become a part of balanced diet and are gaining popularity in Europe and America due to their high nutritional content.
Tukmaria seeds are considered holy in their native South-Asian countries like India, Indonesia, Taiwan and many more. These seeds are black in color and look somewhat similar to their western cousins-chia seeds.

Tukmaria (pronounced as Tookhmoorya seeds) are Holy Red Basil or Tulsi Seeds.
Although somewhat similar in nutritional properties, Tukmaria seeds are more versatile and have higher medicinal value. They have 19.6% of proteins and are larger in size than the chia seeds. Tukmaria Seeds have exceptional health benefits and have high medicinal value. They are also known by the names of Sabja or sweet basil.

Plant Description

The scientific name of Tukmaria seeds is Ocimum Basilicum and belongs to the basil family. It is a native to India and the South-Asian countries having a tropical climate. It is highly medicinal herb, which to around 30-130 cm tall having small white flowers arranged in a terminal manner. The flowers soon give way to the seeds and Tukmaria seeds are collected. The plant has more than 150 varieties has been cultivated since 5000 years in these areas. This annual herb has long silky green colored leaved growing opposite to each other.
Tukmaria seeds are collected from the Sweet basil plant, which needs a hot and dry climate to bloom. It is cold sensitive and needs sunlight for a healthy growth. The leaves may wilt from excessive watering or full sunlight, but can recover if kept in shade and water is given moderately.
The steam bear the flower spikes and one the flower matures, the stem becomes woody. The small white flowers produce tear shaped black seeds called Tukmaria seeds. These seeds swell to 30 times their size when soaked in water and have a gelatin covering. They are very bland and but give a crunchy feel when chewed just like the chia seeds.
Nutritional Value of Tukmaria Seeds
Tukmaria seeds have a high percentage of about 42% carbohydrates, 20% proteins and almost 25% fats. They have exceptionally high fiber content. In just 4 grams of Tukmaria seeds, there is more fiber than an entire bulb of lettuce. They have almost negligible calories and have alpha-linolenic acid abbreviated as ALA acid. It is highly beneficial since it has Omega-3 fatty acids.
They are also high in calcium (244% of recommended daily dose (RDD)), magnesium (178% RDD), iron (499% RDD), potassium (56% RDD), folic acid (78%RDD) and vitamin E (53% of RDD).
Health Benefits of Tukmaria Seeds
The health benefits of Tukmaria seeds are numerous and if consumed regularly as part of a balanced diet, one can remain fit as a fiddle. Some of the major health advantages are:
Constipation
It is a common problem in many households and almost 90% of the people suffer from it. The Tukmaria seeds have a mucilaginous gel around their inner covering, which is when soaked in water, start acting like an emollient. It has a laxative effect due to the high fiber content and smoothes the mucous membrane and helps in the bowel movement.
For constipation, Tukmaria seeds should be taken with milk before going to bed. Its high fiber content helps in the prompting the bowel movement in the morning.
Appetite Suppressant
Obesity and weight-gain is a widespread problem and people everywhere are getting enrolled in weight reducing programs. Eating Tukmaria seeds help in reducing weight since they work as an appetite-suppressant, if taken before meals. The main reason is their low calorie content and high nutritional value. The person does not feel hungry after eating these seeds and their high nutritional value ensures that there is no nutritional deficiency in the body. The main reason they help in weight reduction is the ALA acid present in the seeds that helps the fat burning metabolism of the body.
Tukmaria seeds should be eaten before meals to make the stomach feel fuller and reducing over eating. It should be taken by mixing them with yogurt and fruit as a snack to relive hunger.
Feeling of Fullness
The Tukmaria seeds convert into a gel when they are soaked in water and slow down the metabolism of the body. In simpler words, they make the feeling of fullness last longer and the person does not eat. Therefore, they decrease appetite, weight and even diabetes by the slow conversion of carbohydrates into blood sugar.
Coolant Properties
Tukmaria or Sabja seeds have high coolant properties. They are consumed in summer to keep the body cool. They absorb the body heat and cool down the system instantly. When the seeds are taken with rose petal water or jam (Gulkand), they become doubly effective as a body coolant.

Prevent Diabetes
People having type-2 diabetes should consume Tukmaria seeds in their diet since they curb this deadly disease. These seeds have the properties to regulate blood sugar levels and maintain the diabetes.
The Tukmaria seeds should be soaked in water and mixed with cold milk to make a healthy diabetic drink without any sugar. It will not only curb the diabetes, but also make the person healthier with its nutritional content.
To make the drink tastier, few drops of vanilla can be added. If one has protein allergy, then Tukmaria seeds can be added to non-dairy milk like soymilk or even drink with cold water.
Acidity and Heartburn
Tukmaria seeds do wonders for acidity and heartburns. They act as a base and neutralize the acidic effect of the HCL in the stomach. They also have high mucilage, which soothes the lining of the stomach and relieves the burning sensation due to acidity.
Instead of taking tea, coffee or cola, Tukmaria seeds with milk or rose petals jam (Gulkand) should be taken to get instant relief from stomach burns

Skin Infections
The antibacterial and antifungal properties of the Tukmaria seeds help in the treatment of skin infections. Studies have shown them to be highly beneficial in treating psoriasis, eczema and other skin diseases.
If one suffers from skin allergies, he/she should crush the Tukmaria seeds and mix it with hot coconut oil. Once mixed thoroughly, the oil should be strained and used in affected area.
Healthy Hair
The high content of vitamins, especially vitamin K in the seeds helps in keeping the scalp, hair and skin healthy. They make the hair shinier, bouncier, add volume to them due to its high proteins, and iron content.
Cough Relief
Tukmaria seeds have antispasmodic properties, which mean they help relieve the tension in the spastic muscles and relax them. This property helps in controlling and reducing whooping cough. It also soothes hiccups, tics, nervous irritation and other respiratory problems like flue, cold and cough.

Stress Reliever
Tukmaria seeds have calming properties, which have a soothing effect on the brain. It relieves stress, mental fatigue, migraine, depression and tension. They also improve the mood and make the person happy.
Aid in Digestion
Tukmaria seeds are carminative in nature, which means they have volatile oils helps in reliving gas from the gastrointestinal tract. They provide relief to bloating, indigestion, stomach cramps, flatulence and many more.
Inflammation
The high anti-inflammatory properties of the Tukmaria seeds help in relieving pain, inflammation and swelling. It has been used since ages in Ayurvedic for managing the formation of plaque in blood vessels and swelling in arthritis.
These properties lower the cholesterol level, so basil seeds reduce the risk of coronary artery disease, heart attacks and strokes.
Detoxifying Agent
Tukmaria seeds help in cleansing the blood and relieves vomiting and nausea. In addition, food poisoning and the gut can be cleaned through the consumption of these seeds. They also flush the kidney through their diuretic functions.
Increase Body Immunity
Tukmaria seeds have flavonoids vicenin, orientin and beta-carotene, which increase the immunity of the body. The flavonoids help in cellular protection against radiation.
Anemia
The high content of iron in Tukmaria seeds helps in the treatment of anemia. They can be soaked in water and chewed.
Mouth Ulcers
The antibacterial, antiviral, antifungal and antimicrobial properties of the seeds and basil help to prevent cavities, mouth ulcers, bad-breath and even plaque in the mouth. The seeds can be chewed simply as a mouth freshener to get rid of any of these problems.

Cancer
The Omega-3 fatty acids and the antioxidants in Tukmaria seeds reduce the production of free radical in the body and reduce degenerative diseases like cancer, Alzheimer’s diseases and many more.
The other health benefits of Tukmaria seeds include an effective digestion, detoxifying agent since it removes the waste from the gut and making the health healthy by lowering the blood-cholesterol levels.
They also help in skin infections and respiratory diseases. Traditionally, they have been used as a stress reliever in many Indian and Chinese medicines. Therefore, Tukmaria seeds are an inexpensive and highly beneficial addition to a balanced and nutritious diet.

How to Eat Tukmaria Seeds
Tukmaria seeds do not have a taste of their own, but give a crunchy feel when chewed or a jelly like texture when soaked in water. Their bland taste makes them a great addition to any recipe and adding the advantages of the seeds to the recipe. They are used in desserts, drinks, salads and even cakes as a binding agent.
One can simply mix the seeds in salads, yogurts, soups, muesli, breads, crackers and even pasta dishes. For consumption for health benefits only, one spoon of Tukmaria seeds should be added to one glass of water and left for 15 minutes. The seeds will swell up to 10-20 times of their volume and then one can drink this water and eat the basil seeds. Soaking the seeds in water helps in releasing their mucilage, antioxidants and digestive enzymes.

Precautions
Tukmaria seeds should not be given directly to children, since they can choke on it. In addition, pregnant women or those who are trying to conceive should not intake Tukmaria seeds since they can lower the estrogen levels in the body and prevent pregnancy.

The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites Kindle Edition

by Shadi HasanzadeNemati (Author)

by  Jennifer Mascarenhas

Few of my friends went to Sodabottleopenerwala and relished the Parsi cuisine there! While talking to me, their demand arose for home cooked versions of the restaurant dishes!

So, on a recent potluck lunch, I made Parsi Berry Pulao and teamed it with some parsi ‘ kachumber’ on the side.

Mumbaikars who’ve been to Britannia Cafe at Ballard Estate can’t forget this…It’s the one and only Berry Pulao that has no match elsewhere. I love Parsi cuisine because of two things, the lavish use of dry fruits and the dishes are just mildly spicy.

Parsi Berry Pulao was an instant hit in a family and also in my friends circle ! I have made the vegetarian version today, but you team it with chicken or mutton as well.

Ahhh !! Berry pulao. The thought of the soft fluffy rice and the tartness of the berries is enough to make my mouth water. I used a mix and match of 3-4 different family recipes and here’s what I came up with… this Persian Recipe will definitely impress all of you !!

Ingredients:

2 cups basmati rice

1 cup soya mini nuggets (You can also use chicken/mutton instead of soya)

1 cup fried onions

½ cup green peas

1 carrot (diced)

5 large onions (sliced)

3 mushrooms (sliced)

2 large potatoes (diced)

½ cup mixed berries ( I have used rainsins, blackberries and cranberries)

2 garlic cloves (minced)

½ inch ginger ( grated)

8-10 Almonds ( sliced)

2 green chillies ( finely chopped)

2 tsp sugar

3 tbsp ghee

2 sticks cinnamon

1 tsp cumin seeds

½ tsp red chilli powder

1 tsp coriander powder

Salt to taste

Instructions:

Wash the rice well and soak it in water for around 30 minutes before cooking.

Slice 3 large onions and deep fry them on low heat till they are well caramalized and turn crispy. This is one of key ingredient in making this aromatic pulao.

Heat the ghee in a deep thick bottomed dish.  Once it is heated, add the cumin seeds and let it sputter on low heat.

Add the ginger and garlic and fry

Add the green chillies. Fry

Now, add the 2 sliced onions and fry till the onions have slightly caramelized

Next, add the potatoes and cook on low heat till the potatoes are cooked.

Now, add the diced carrots and let it cook for around 3 minutes.

Keep this mixture aside.

In the same dish, caramelize the sugar on low heat.

Add the rice and the remaining ingredients and mix well.

Add the potato mixture that you had kept aside to the rice as well.

Give it all a good stir. Cover the pan and let the rice cook on medium – low heat till well done.

Garnish the pulao with the fried onions and the sliced almonds. Mix well.

Switch off the heat and leave it covered for around 20 minutes before serving.

Enjoy this pulao with some Parsi ‘ kachumber’ on the side !! Totally Yummilicious !!

Health value: Antioxidant

Removes Headaches, Muscle aches, soothes and relaxes.

Ingredients:

2 cups water

4 tea bags, black tea

2 cups milk, or lowfat milk

4 slices fresh ginger root, about 1 inch thick

1-1/2 Tbsps. honey

1/2 tsp. ground nutmeg

1/2 tsp. ground cardamom

1/4 tsp. ground allspice

1/4 tsp. ground cinnamon

1/8 tsp. sugar (optional)

Instructions:

Bring water to a boil in a saucepan. Add tea bags, reduce heat, and simmer for 3-4 minutes. Remove tea bags, add remaining ingredients, and bring to a boil. Reduce heat and simmer for 5-7 minutes. Strain and serve. Serves 4 cups.

Mava ni boi, I made for a library presentation of my cookbook.

Mava ni boi is a fish-shaped dessert made from ricotta cheese, sugar, cardamom and vanilla. Fish is a symbol of good luck, prosperity and fertility.

Ingredients

• 500 gms – soft fresh white Mava or Ricotta Cheese
• 300 gms – powdered sugar (or to taste)
• 1 tsp – cardamom powder (optional)
• Vanilla essence (optional)
• 5 to 6 drops – decorating color as desired (optional)
• 1/4 cup – crushed almonds, pistachios, mixed (optional)
• 1 or more packets of dry evaporated milk powder
• Fish shaped molds required
• Saran wrap

Method

1. Warm mava and cook on low, stirring continuously, to form a very soft lump.
2. Add sugar, 3/4 of nuts, mix well.
3. Add evaporated milk powder to form the dough if needed.
4. Taste and adjust sugar, cardamon, essence.
5. Remove from fire, add colour, essence if desired.
6. Mix and cool to room temperature.
7. Transfer to a work surface, sprinkle with some icing sugar, knead lump well.
8. Sprinkle icing sugar inside molds of boi. (or use saran wrap)
9. Sprinkling remaining nuts in molds, distributing in all equally.
10. When lump is soft and smooth, take enough lumpfuls to press neatly into each mold.
11. Refrigerate for 2 hours, till well set. Pry out of mold carefully, using tip of a small knife. If using saran wrap peel off the fish boi mold.
12. Store in flat boxes arranged in single layer, refrigerate till required.

Making time: 45 minutes (excluding refrigerating time and experience)
Makes: 12-15 pieces (depending on size of molds)
Shelf life: 7 days in refrigerator

The Badam ni Boi is just like a Mava ni Boi but is made with almond marzipan and keeps longer.

Where to get the molds? See shop to purchase.

Mega Cookbook: Manna of the 21st Century 

Parsi Cuisine Book Series (10 Books)

Indian Parsi Kitchen

ISBN/EAN13: 1535410132 / 9781535410137

Page Count: 84

Binding Type: 6 x 9 inches

 $5.99

Pickles Chutneys and Preserves 

Paperback 8.5″ x 11″

• ISBN-10: 149612412X
• ISBN-13: 978-1496124128

Mava Cake Lover’s Cookbook

Paperback 8.5″ x 11″

• ISBN-10: 1495920267
• ISBN-13: 978-1495920264